November 26, 2011
Grand Chapitre - Four Seasons Hotel

Passed Hors D’oeuvres

Delamotte N.V. Champagne 



Foie Gras Torchon “au naturel”,
Blueberry and Shallot Marmalade,
Fleur de sel Brioche

2007 Lafaurie-Peyraguey, Sautern


Langoustine and Roasted Sweetbread Tartlet
with Leek Fondue, Ginger Bread Crumble

2008 Domaine Latour - Giraud Meursault-Charmes, Premier Cru


Ontario Grain Feed Beef Tenderloin Tournedos with Smoked Bone Marrow Relish, Creamy Parsnip Mousseline, Grilled King Mushrooms, Confit Shallot,
Fig & Aged Balsamic Jus

2008 Cabernet Sauvignon Edge


Triple Cream Pierre Robert Cheese “pain perdu”
with Champagne Poached Pear, Cider Caramel Glaze

2007 Parent Bourgogne, Pinot Noir


Sweet Corn Pudding with Maple Brown Butter Caramel,
Corn Bread Croutons, Ontario Goat Cheese Ice Cream

2008 Stratus, Riesling Ice Wine